Roasted Vegetable Lasagne Rolls Recipe

The flavors in these vegetarian lasagne rolls are comfort epitomized! Roasted eggplant, zucchini and mushroom give a great meaty texture and smoky flavor to this healthy meal.

When I was kid, going out to our favorite Greek restaurant in Vancouver was always a treat. There was always a big Greek salad, complete with extra kalamata olives, at least one order of lamb souvlaki and plenty of pita bread. I devoured my share without hesitation, but always eyed my mum’s choice warily. Her favorite was moussaka, a baked Greek casserole made with ground lamb, eggplant and a Béchamel sauce.

When I started to put these lasagne rolls together in my head, eggplant jump right into the mix, along with meat portobello mushrooms and zucchini. I took the extra step of sprinkling the eggplant and zucchini slices with salt, and letting them rest on paper towels for about 20 minutes in order to draw out the extra moisture and any bitterness from the eggplant. Reducing the moisture allows the vegetables to roast more evenly and avoid the soggy vegetable syndrome.

After salting the veggies, the lasagne rolls require a few steps, but they’re all easy: cook the noodles, roast the vegetables and flavor the ricotta cheese. Everything gets rolled up in the noodles, doused in your favorite marinara sauce and baked for about half an hour.

Arrange the zucchini and eggplant slices on a large piece of paper towel. Sprinkle on both sides with ½ teaspoon of salt. Gently press another piece of paper towel on top of the vegetables and let sit for 20 minutes to draw out the extra liquid.

Rinse the salt off of the zucchini and eggplant slices and pat dry. Combine in a bowl with the portobello mushroom slices and toss with 3 tablepoons of olive oil.

Arrange the vegetables on the prepared baking sheets. Cook until the vegetables are tender and starting to brown on the underside, switching position of the baking sheets halfway through, about 20 minutes. Let cool, then roughly chop the vegetables.

While the vegetables are cooking, bring a large pot of salted water to a boil. Add the lasagna noodles and cook until just tender. Drain the noodles, gently rinse with cold water and lay on a kitchen towel, separated from each other.

Heat ½ teaspoon olive oil in a medium skillet set over medium heat. Cook the onion until tender, 4 to 5 minutes. Add the garlic and cook for 30 seconds.

My husband and I just went to Greek food this past weekend. It’s one of my favorite cuisines. Funny enough, I’ve always been an eggplant lover. When I was a kid my mom and I would order eggplant parmesan and I would devour it. I need to make these lasagna rolls for my kids, I’m sure they’ll love them! 🙂